Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice

Gama, Juliana Julian Torres; Sylos, Célia Maria de

doi:10.1016/j.foodchem.2005.01.062

Cited by 90 publications

(53 citation statements)

References 9 publications

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“…Dhuique-Mayer et al (2007) reported that provitamin A carotenoids had a higher heat stability than other xanthophylls. On the contrary Gama et al (2007) found smaller losses for zeaxanthin than for b-carotene and f-carotene. Therefore thermal lability seems to be influenced by both experimental conditions and nature of the food matrix.…”

Section: Impact Of Thermal Treatment On Carotenoidsmentioning

confidence: 69%

“…Conversely, investigations into the effects of processing on carotenoids have been extensively conducted. Thermal treatment induced variable losses, depending on its severity and length (Chandler & Schwartz, 1988;Gama & De Sylos, 2007) and led to structural modifications such as cis-isomerization (Seybold, Fröhlich, Bitsch, Otto, & Böhm, 2004). The thermal lability of carotenoids is also influenced by their chemical structure.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

et al. 2010

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Section: Impact Of Thermal Treatment On Carotenoidsmentioning

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

et al. 2010

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“…Analysis of the fruit pulp of A. aculeata by high-performance liquid chromatography revealed the presence of high levels of antioxidants such as β-carotene (Ramos et al, 2008;Sanjinez-Argandoña and Chuba, 2011;Rocha et al, 2013), α-tocopherol (Coimbra and Jorge, 2011), and monounsaturated fatty acids such as oleic acid (Amaral et al, 2011;Mariano et al, 2011). Antioxidants are important in the prevention of age-associated degenerative diseases (Barreiros et al, 2006;Gama and Sylos, 2007;Nagaraju and Lokesh, 2007). Oleic acid reduces the synthesis of low-density lipoprotein and increases the levels of highdensity lipoprotein cholesterol, which is associated with reduced risk for cardiovascular diseases (e.g., hypertension, stroke, and peripheral atherosclerosis), and antioxidant activity (Nagaraju and Lokesh, 2007).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the cytotoxic, genotoxic, and mutagenic potential of Acrocomia aculeata in rats

Traesel¹,

Castro²,

Silva³

et al. 2015

Genet. Mol. Res.

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ABSTRACT. Acrocomia aculeata (Jacq.) Lodd. ex Mart. is a plant species commonly used as a foodstuff and also for treating diseases, since it contains high concentrations of antioxidant compounds and monounsaturated fatty acids. Considering its ethnopharmacological relevance, the aim of the present study was to assess the cytotoxic, genotoxic, and mutagenic effects of an oil extracted from the pulp of A. aculeata (OPAC) in rats. In addition, a chromatographic characterization of the fatty acids present in OPAC was performed. Male and female Wistar rats were treated orally with 125, 250, 500, 1000, or 2000 mg/ kg/body weight OPAC. The effects of OPAC ingestion were determined by performing the comet assay and micronucleus test. The comet assay data demonstrated that OPAC did not increase the frequency or rate of DNA damage in groups treated with any of the concentrations assessed compared to that in the negative control group. In the micronucleus test, the animals treated did not exhibit any cytotoxic or mutagenic changes in peripheral blood erythrocytes. The results demonstrated that OPAC did not exhibit cytotoxic, genotoxic, or mutagenic effects in Wistar rats, thereby increasing the evidence for the safety of oil extracted from this plant.

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“…Due to the instability, most of the pumpkin puree processing causes degradation of carotenoids. Depending on the severity of the heat treatment used, isomerization, oxidative degradation and other reactions can be induced (Gama & Sylos, 2007;Ayvaz et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

Santos¹,

Simão²,

Almeida³

et al. 2017

JAS

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Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment in autoclave for 10, 20 and 30 minutes was effective in eliminating microbial load of the sample (< 1.0 × 10 1 ) and also induced the decrease of pH and increase of titratable acidity (TA), total soluble solids (TSS) and total carotenoids. The compounds identified in the headspace after autoclaving were alcohols, aldehydes, alkenes, ketones, esters, ethers and terpenes, many of them aromatic compounds that characterize pumpkin and carotenoid degradation products and acids that justify physicochemical changes after processing.

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Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice

Cited by 90 publications

References 9 publications

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

Assessment of the cytotoxic, genotoxic, and mutagenic potential of Acrocomia aculeata in rats

Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

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